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Minimally Processed, Unrefined Fats & Oils
Making Fat: How to Render Lard
Fats for Cooking & Fats to Eat Uncooked
Garlic Scape Pesto
Brussels Sprout Slaw
Green Beans with Bacon
Marinated Chickpeas
Roasted Plum Tomatoes with Garlicky Toasted Pecans
Lime Soup (Sopa de Lima)
Turmeric Chicken Kebabs
Why You Should Switch to Pasture-Raised Pork
Strawberry Horchata
Avocado Oil Mayonnaise
Potted Cheddar with Bacon and Shallots
Tigernut Milk (Kunnu Aya)
Honey-sweetened White Chocolate Cranberry Bark
Sweet Marrow Custard with Vanilla Bean
Lard-fried Potato Chips with Smoked Paprika & Scallions
Cider-braised Brisket with Tzimmes
What Veg*ns Can Learn from Traditional Foods
Butter Your Vegetables
Baked Garlic with Thyme
Hara Hachi Bu: Lessons from Okinawa
Slow-roasted Duck with Spiced Sour Cherry Sauce
Bagna Cauda